People have been asking us for a long time to put out this homemade challah recipe. Most challah recipes are made with eggs and oil, but of course, ours is completely vegan. This recipe is NOT gluten-free. While most of our recipes are gluten-free, every time we used gluten-free flour, we ended up with scones (and that’s a whole other recipe, LOL).
We’ve been making these challahs on Fridays lately and the whole family really enjoys it. We do hope you like it and enjoy the process of making it either on your own or with your family.
- 3/4 cup warm water not hotter than 110°F
- 6 tablespoons maple syrup divided
- 1 tablespoon dry active yeast
- 6 tablespoons apple sauce
- 5 cups unbleached all-purpose flour
- 1 tsp sea salt
- 2 pinches turmeric
- 1/2 cup Aquafaba (see note)
- 1/4 cup Aquafaba (see note)
- 1 teaspoon maple syrup
- Combine the water, 1 tablespoon of the maple syrup, and yeast in a small bowl. Set aside for 5 minutes to proof.
- Add the remaining 5 tablespoons of the maple syrup and applesauce.
- Combine the flour, salt, and turmeric in a separate medium bowl and set aside.
- Add the Aquafaba to a large bowl or the bowl of a stand mixer and use a whisk to beat the Aquafaba until light and frothy, about 1 minute.
- Add the yeast mixture and about 4 cups of the flour mixture to the Aquafaba. Knead the dough in the stand mixer or using a large wooden spoon. Or your hands. Mix well and add the rest of the flour mixture as needed to create a firm dough.
- Knead the dough for 10 minutes to develop the gluten. The dough should be smooth and push back when poked.
- Transfer the dough to a lightly oiled bowl, cover the bowl, and let the dough rise in a warm place until doubled (about 1 hour).
- Deflate the dough and let it rise again until doubled, about another hour.
- Divide the dough into two and divide each half into three. Braid the two challahs by rolling each portion of dough into a tapered rope. Braid half the ropes into a challah loaf. Set the braided dough on a baking sheet, repeat the process with the other half of the ropes, and cover each loaf with a towel. Let the dough rise in a warm place for 40 minutes.
- Combine the Aquafaba and maple syrup.
- Brush the Aquafaba wash all over the bread and bake for 10 minutes.
- Brush the bread with the wash again, continue to bake for 20 to 25 more minutes until done.
- If the bread is browning too quickly, tent it with foil or continue to bake it upside down. Tap on the bottom of the bread; if it sounds hollow, it is probably ready. Cool before serving.
We hope you enjoy this Homemade Challah. Take some pics of yours and share it on your social media outlets and don’t forget to tag us @planttrainers!
~ Plant Trainers